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These crispy cauliflower bites are just right for a lazy get-together or when you want a hearty snack in the evening. Soft cauliflower mixes with sharp parmesan and a pop of fresh parsley for this crunchy outside, super tender inside treat everyone loves.
The first time I gave these a go was after I spotted a perfect head of cauliflower at the farmer’s market. Now they’re a must-have at every family event because everyone always asks for them.
Ingredients
- Cooked cauliflower: makes everything soft and mild. Grab a really fresh, firm one with no brown bits.
- Eggs: they help it all stick together and keep it light—always use super fresh ones straight from the fridge.
- Garlic: gives these a big flavor boost. Go for a fresh clove for the best punch.
- Parmesan: brings a salty, savory kick. Freshly grated is best for extra flavor.
- Flour (wheat): gets the dough just right. Fine flour does the job best.
- Baking powder: keeps the bites fluffy and not dense—just make sure it’s not old!
- Parsley: makes them taste bright and look great. Flat-leaf parsley has the best flavor.
- Salt: brings out all the flavors. Sea salt really works a treat here.
- Black pepper: you’ll get a bit of nice heat. Grind it fresh for the best taste.
- Neutral oil for frying: sunflower oil is perfect, so your bites don’t pick up any weird flavors.
Step-by-step guide
- Serve them up
- Right after frying, lay your hot bites on a big plate. They’re awesome with some yogurt dip or next to a salad. Try them warm for the best taste.
- Fry the bites
- Heat a bunch of oil in a deep pan or pot. You know it’s ready when a small bit of mixture starts bubbling right away. Fry the balls a few at a time so they’re golden brown all over, about three to five minutes each round. Drop them on paper towels so they stay crunchy and don’t end up greasy.
- Shape those balls
- Grab a chunk of dough with oiled hands or a couple of spoons and roll it till it’s about the size of a walnut. That way, everything cooks up nice and crunchy.
- Mix up the dough
- Chuck the eggs, minced garlic, grated parmesan, flour, baking powder, and chopped parsley in with your cauliflower. Add some salt and pepper. Stir everything together till it’s smooth and sticks together well.
- Chop your cauliflower
- Blitz the cooked cauliflower in your food processor or blender till you’ve got little even pieces. Dump it into a big mixing bowl and make sure there aren’t any big chunks—it should stick together easily later.
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Good to know
Thanks to cauliflower and parsley, these are full of fiber. Eggs give you a protein boost and keep you feeling full. They’re tasty hot or cold and work great as grab-and-go snacks. Our bunch raves about anything with that kick of garlic and parmesan—in fact, my favorite bit is when everyone nabs these before the main dish even lands on the table.
Storage tips
You can easily stash your cauliflower bites for later—let them cool, pop them into an airtight container, and keep them in the fridge. They’ll stay good for up to three days. Want them crispy again? Heat them up in the oven for a few minutes. Don’t leave them out too long, or they’ll go soft.
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Ingredient swaps
No parmesan? Pecorino or another hard cheese is fine. If you need gluten-free, chickpea flour works instead of wheat flour. Hate garlic? Just skip it or swap in chopped scallions. Try adding dried herbs like oregano or thyme for something different.
How to serve
Try them with herby quark dip, lime yogurt, or tangy tomato chutney. They’re also awesome for veggie finger food at parties or as a side with roasted potatoes. Really handy for picnics or to toss in your lunchbox.
Background
In Germany, savory veggie balls are huge in modern home cooking, especially for vegetarians. Cauliflower bites are a go-to classic since you can dress them up however you want. My best family memories are hanging out, snacking on these, and having a laugh together.
Common Recipe Questions
- → How do I get cauliflower ready for these balls?
Cook your cauliflower, drain it well, and chop it up nice and small before mixing it with everything else.
- → Any tricks for extra crunchy cauliflower balls?
Make sure your oil gets really hot before you start frying. That way you'll get crunchy outsides that cook through fast.
- → Can I make these ahead of time?
They're at their best right out of the oil, but if you need to, you can keep them warm for a bit in a low oven.
- → What goes well with these cauliflower balls?
Fresh dips like yogurt sauce or spicy tomato salsa are awesome, and a side salad is a nice touch.
- → Why add eggs to the mix?
Eggs help hold everything together, make the inside soft, and with Parmesan, the texture just works.
- → Can I swap out the regular flour?
If you don't want to use wheat flour, try chickpea or rice flour instead for a gluten-free version.